getting lots of bloom, is that normal?

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Alan Caldwell
@alan-caldwell
06/24/13 00:25:35
21 posts

Hello, Chocolate Lifers,

Im new to chocolate making, but not the consumption ;-)

I recently got myself a small melanger, and I have run a few batches of nibs through it, and I see my temp hitting 170F. I have been following the guide on Chocolate Alchemy, its within the range that is mentioned.

When Im done with the refining I pour it onto a sheet of plastic wrap, and double it over till it is cool.

My question is this;

The finished chocolate has ALOT of bloom. Is that normal?

I find it ironic that the one quality we dont want is inherent in the manufacturing process.

Cheers

Al


updated by @alan-caldwell: 04/10/15 12:26:20
Potomac Chocolate
@ben-rasmussen
06/24/13 07:36:09
191 posts

Yes, this is normal. After running through the melanger, you'll need to temper your chocolate to get stable, bloom-free chocolate. There's a lot of information on tempering on this forum and on the CA site and forum, so I won't repeat it here.

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